British BBQ Society Forums

Hi Guys this is last weeks q sorry the pics are not great.

First up ribs, I just started using fire bricks and they are making a huge difference, the charcoal is lasting longer and the temp is much more steady. Unfortunately the ribs turned to mush. Normally I always buy the tesco ribs but they did not have any so I bought the Morrison ones which they have just started doing. I have done ribs many times and never had this issue so needless to say I wont be buying Morrison ribs again.



Next up, chicken thighs. Now Im not normally into chicken thighs but I heard you guys talk about them a lot and I know they do they them at comps so I decided to use the Slap Yo Daddy rub recipe and then slather them in JD BBQ sauce and they were fantastic. Slow cooked at about 270 for 2.5 hours. This I will definitely being doing again. For chicken I normally spatchcock a whole bird and cover it in Peri Peri marinade or Jerk Chicken levi roots style.





Next home made burgers. I have been experimenting a lot with these and at the moment my preference is onion in the beef mixture and some spice like tabasco or fresh chilies with a touch of bbq sauce and I think they have to be at least 5 -6 oz in weight.

The Live Roots Jerk BBQ is good...surprisingly good, actually. I expected it to be a typical, sunthetic brew, but it's pretty nice.

Slightly better is the 'proper' stuff from Jamaica, Grace Jerk Barbecue:

http://www.caribbeanfoodcentre.com/prod ... -bbq-sauce

For a Jerk marinade without the sweetness I use Dunn's River:

http://www.caribbeanfoodcentre.com/prod ... -seasoning

Get the wet stuff, not the dry powder. And careful - it'll bite your head off!

Steve W

I'm sure Levi's gran would object to your statements

Pecker wrote:The Live Roots Jerk BBQ is good...surprisingly good, actually. I expected it to be a typical, sunthetic brew, but it's pretty nice.

Slightly better is the 'proper' stuff from Jamaica, Grace Jerk Barbecue:

http://www.caribbeanfoodcentre.com/prod ... -bbq-sauce

For a Jerk marinade without the sweetness I use Dunn's River:

http://www.caribbeanfoodcentre.com/prod ... -seasoning

Get the wet stuff, not the dry powder. And careful - it'll bite your head off!

Steve W

When I say Levi Roots to be clear I dont mean the Reggae Reggae sauce, that stuff is just way to sweet. What I mean is the recipes from the Reggae Reggae cook book. They are long recipes as you have to combine the wet with the dry recipes but its the best Ive come across yet. The Jerk recipe in the Steve Reichelan book is good with pork but I did not fancy it much with chicken.

I have used a lot of Dunns river products before and they are very good actually, not tried the other but I will keep an eye out for it.

DR is nice, the Food Taster (aka the wife, Annette likes Tex's)

http://www.texspice.co.uk/pdetail.php?pid=75&cid=1

keith157 wrote:DR is nice, the Food Taster (aka the wife, Annette likes Tex's)

http://www.texspice.co.uk/pdetail.php?pid=75&cid=1

Yeh Ive tried them and they are fantastic. What I like to do with them is about a 40/60 Tex/Flour mix for making schnitzel, try it, its magic.

Or cheat and use their coating/breading mix

Davy wrote:

Pecker wrote:The Live Roots Jerk BBQ is good...surprisingly good, actually. I expected it to be a typical, sunthetic brew, but it's pretty nice.

Slightly better is the 'proper' stuff from Jamaica, Grace Jerk Barbecue:

http://www.caribbeanfoodcentre.com/prod ... -bbq-sauce

For a Jerk marinade without the sweetness I use Dunn's River:

http://www.caribbeanfoodcentre.com/prod ... -seasoning

Get the wet stuff, not the dry powder. And careful - it'll bite your head off!

Steve W

When I say Levi Roots to be clear I dont mean the Reggae Reggae sauce, that stuff is just way to sweet. What I mean is the recipes from the Reggae Reggae cook book. They are long recipes as you have to combine the wet with the dry recipes but its the best Ive come across yet. The Jerk recipe in the Steve Reichelan book is good with pork but I did not fancy it much with chicken.

I have used a lot of Dunns river products before and they are very good actually, not tried the other but I will keep an eye out for it.

Cheers mate. I think Levi has a few books out - which book do you get the recipe from?

Cheers.

Steve W

Pecker wrote:

Davy wrote:

Pecker wrote:The Live Roots Jerk BBQ is good...surprisingly good, actually. I expected it to be a typical, sunthetic brew, but it's pretty nice.

Slightly better is the 'proper' stuff from Jamaica, Grace Jerk Barbecue:

http://www.caribbeanfoodcentre.com/prod ... -bbq-sauce

For a Jerk marinade without the sweetness I use Dunn's River:

http://www.caribbeanfoodcentre.com/prod ... -seasoning

Get the wet stuff, not the dry powder. And careful - it'll bite your head off!

Steve W

When I say Levi Roots to be clear I dont mean the Reggae Reggae sauce, that stuff is just way to sweet. What I mean is the recipes from the Reggae Reggae cook book. They are long recipes as you have to combine the wet with the dry recipes but its the best Ive come across yet. The Jerk recipe in the Steve Reichelan book is good with pork but I did not fancy it much with chicken.

I have used a lot of Dunns river products before and they are very good actually, not tried the other but I will keep an eye out for it.

Cheers mate. I think Levi has a few books out - which book do you get the recipe from?

Cheers.

Steve W

This one here buddy http://www.amazon.co.uk/Levi-Roots-Regg ... 230&sr=1-1

Best jerk recipe I've come across and I've tried a lot.

Many thanks.

Is the book recipe the same as this:

http://www.channel4.com/4food/recipes/p ... ken-recipe

Steve W